The recipe requires grinding mustard seeds, peppercorns, coriander seeds and cloves and blending shallots, ginger, garlic, coriander leaves and chillies. The lamb is fried in cinnamon, cardamon, curry leaves and pandanus leaf. Unfortunately nowhere local to us stocks pandanus leaf. However, we read that bay leaf with a little dried basil can be used as a substitute.
The lamb is then cooked in the ground and blended spices together with water, turmeric and lemon juice. Coconut milk is added at the end. We served this delicious aromatic curry with naan bread.
We thought a slightly off-dry wine would work nicely and opened a bottle of Domaine du Bosc Grenache Blanc 2012, a southern French white from the Wine Society.
We tasted creamy peaches, a slight sweetness, citrus and a smooth finish. The wine was a very good match with the curry.